The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Sep. 03, 2024
Filed:
Jul. 07, 2021
Applicant:
Conagra Foods Rdm, Inc., Chicago, IL (US);
Inventors:
Chloe C. Patterson, Omaha, NE (US);
Meg Harris, Papillion, NE (US);
Brian M. Degner, Yutan, NE (US);
Jess C. Sweley, Elmhurst, IL (US);
Matthew A. Junge, Omaha, NE (US);
Assignee:
Conagra Foods RDM, Inc., Chicago, IL (US);
Attorneys:
Primary Examiner:
Int. Cl.
CPC ...
A23L 19/00 (2016.01); A21D 13/32 (2017.01); A21D 13/38 (2017.01); A21D 15/02 (2006.01); A23G 3/34 (2006.01); A23G 3/42 (2006.01); A23G 3/48 (2006.01); A23G 9/32 (2006.01); A23G 9/34 (2006.01); A23G 9/42 (2006.01); A23L 29/212 (2016.01); A23L 29/238 (2016.01); A23L 29/269 (2016.01); A23L 29/30 (2016.01);
U.S. Cl.
CPC ...
A23G 3/42 (2013.01); A21D 13/32 (2017.01); A21D 13/38 (2017.01); A21D 15/02 (2013.01); A23G 3/343 (2013.01); A23G 3/48 (2013.01); A23G 9/322 (2013.01); A23G 9/34 (2013.01); A23G 9/42 (2013.01); A23L 19/03 (2016.08); A23L 19/09 (2016.08); A23L 29/212 (2016.08); A23L 29/238 (2016.08); A23L 29/27 (2016.08); A23L 29/30 (2016.08); A23V 2002/00 (2013.01);
Abstract
A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.